Preheatoven to 425 degrees. Place oil or shortening, 1/3 cup, into iron skillet and place in oven while preheating. During the preheat process time assemble the batter.
1 1/2 cups white self-rising cornmeal*
1/2 cup all-purpose flour
1/2 cup sweet milk; 1/4 teaspoon of baking soda if using buttermilk
My add ins:
1 small onion, chopped
1 can creamed corn
1 8 oz. pkg. cream cheese
A few dashes each of black pepper, salt and dried oregano
Place cornmeal and flour into a bowl, blending well. In measure cup stir milk and egg together well, then mix into dry ingredients. Place corn, onion, salt, pepper, oregano and softened cream cheese into mixture, being sure to blend very well. Remove iron skillet from oven pouring about 2/3 of hot oil into cornbread batter. Stir and fold together. Pour batter back into the skillet and spread evenly. Bake for 30 minutes then turn heat down to 400 degrees and bake for another 10-12 minutes. As it is baking the smell in the house is just exquisite. When removing from oven, lightly loosen the bread from the skillet, let stand for a good 10-15 minutes to let it set well so it will be perfect for cutting and yes, you got it, eating. Smells good while waiting. Oh yeah, awesome, doesn’t even need butter with the cream cheese. The yummiest cornbread I’ve ever made. I got the seal of approval when Jonathan gave me the thumbs up and made those yummy sounds that say everything without saying anything.